Sweet churros a good late-night treat

The Associated Press

Published Thursday, October 02, 2008

The dough for these churros can be prepared up to several hours ahead (leave it covered at room temperature). Churros are best eaten just after frying, but if you must fry them in advance, reheat them at 350 F for 3 to 4 minutes.

Churros

Start to finish: 1 hour (30 minutes active)

Makes 12 to 14 churros

2 tbsp. vegetable oil, plus more for frying

1 tbsp. sugar, plus 2/3 cup

1/2 tsp. salt

1 cup water

1 cup all-purpose flour

1/2 tsp. cinnamon

In a medium saucepan, combine the 2 tablespoons vegetable oil, 1 tablespoon sugar, the salt and water. Set over high heat and bring to a boil, stirring occasionally.

Remove the pan from the heat and add the flour, stirring vigorously until the mixture forms a thick, smooth ball. Set aside to cool in the pan, about 30 minutes.

Once the dough has cooled, prepare the oil for frying. In a deep (at least 3 inches), heavy skillet (cast-iron is best), add vegetable oil to a depth of 1 inch. Heat over medium-high to about 375 F (the surface of the oil will shimmer).

While the oil heats, in a baking pan combine the remaining 2/3 cup sugar and cinnamon. Set aside.

Scoop the dough into a churrera, a cookie press fitted with a 3/8-inch fluted opening or a heavy-duty (canvas-type) pastry bag fitted with a 3/8-inch star tip.

Holding your pressing apparatus a few inches above the hot oil, press out a 5-inch length of dough (the end will dangle into the oil), then pull it free from the press with your fingertips.

Cook this one churro, turning occasionally, until it is deep golden brown, about 2 to 3 minutes. Use a slotted spoon to transfer the churro to paper towel to drain.

Let the churro cool for 1 minute, then break it open to check for doneness. It should be soft but not doughy inside. If so, the oil is at the correct temperature.

Press out and fry the churros 4 or 5 at a time, draining each batch on paper towels. After the churros cool for 1 minute, roll them in the sugar and cinnamon mixture. Serve while warm.